Rustic Lobster and Eggs Supper
Rustic Lobster and Eggs Supper
Serves 4
10 min.
active cooking time
20 min.
total cooking time
Luxury meets comfort in this satisfying supper inspired by James Beard Award winner Isaac Becker's creation at the Minneapolis institution, Bar La Grassa. With flavor and texture miles beyond ordinary toast and eggs, this meal is made to share with someone special.
Ingredients
1 loaf
Kowalski's Signature Artisan Parmesan Herb Bread (from the Artisan Bread Table), sliced ¾" thick
- Kowalski’s Extra Virgin Olive Oil, for brushing the bread
1 tsp.
kosher salt, plus more for seasoning the bread
¼ tsp.
freshly ground Kowalski’s Black Peppercorns, plus more for seasoning the bread
2 cloves
garlic, peeled
5 tbsp.
Kowalski's Unsalted Butter
5 oz.
fully cooked lobster meat, roughly chopped
10
Kowalski's Large Organic Eggs, beaten
5 oz.
creamy fresh goat cheese
- fresh snipped chives, for garnish
Directions
- Preheat oven to 425°.
- Arrange bread on a baking sheet; brush liberally on both sides with oil.
- Season bread to taste with salt and pepper; bake in preheated oven until bread is crisp and lightly darkened on the outside but slightly soft on the inside (about 15 min.).
- Remove crostini from oven. Rub crisp edges and surface with garlic cloves; set crostini aside to cool slightly.
- In a large skillet, melt butter over medium heat. Add lobster meat; cook and stir for 1 min.
- Add eggs, 1 tsp. salt and ¼ tsp. pepper; reduce heat to medium-low.
- Dollop cheese over eggs; stir gently and infrequently, moving eggs on and off the heat, until egg mixture warms up. Repeat this several times until the eggs are almost done but still quite glossy and soft.
- Scoop egg mixture directly onto prepared crostini; garnish with chives.
